For Cornbread: Mix all ingredients until well. Pour into well greased 8.5x4.5x2.5 inch loaf pan. Bake at preheated 400 degree oven for 30 minutes or until inserted tootpick comes out clean. Cool completely. Crumble into large bowl.
For Dressing: Saute bell pepper and onion in butter until opaque. Add into bowl with cornbread. Mix in remaining ingredients until well. Spoon into greased baking dish and spread evenly. Refrigerate overnight. Bake @ 350 for 1 hour or until firm. Place under broiler for 1-2 minutes to brown.
DO NOT BUY CORNBREAD ALREADY MADE FROM STORE! Using Jiffy Corn Muffin Mix or Krustean's is okay. When people tell you that sweet cornbread is not a good basis to dressing don't listen to them it is. Stuffing is when you stuff in a turkey and dressing is prepared seperately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (139g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 177 (80%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 115.1mg||35 %|
|Sodium 368.9mg||13 %|
|Potassium 103mg||3 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 7.5g|
|Protein 3.8g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 221
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.